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1.本文简述了前人分析甘草成分所用的方法,並對Houseman氏及Fahmy氏所用方法的主要步驟進行了比較研究,改進了他們的操作方法. 2.為了便利更完全地分離甘草根中所含的甘草酸,我們進行了下列修改:(1)將Houseman氏沉澱甘草酸的時間由2.5小時延長至24小時;(9)將Houseman氏沉澱甘草酸時所用的硫酸濃度由0.3%提高至1.4%;(3)將Fahmy氏沉澱甘草酸時的温度由常温降低至6—7C°. 4.由於非林氏試液很不穩定,應用、貯存均感不便,故採用班乃第氏定量試液.用轉化後的糖液滴定一定量的班乃第定量試液,以测定總還原糖量. 6.本文報告了對五種国產甘草成分分析的結果;水溶物26.17—35.59%,甘草酸5.49—10.04%,總還原糖4.70—10.97%,澱粉及膠質4.17—5.92%,水分8.04—8.93%,灰分3.06—4.24%,酸不溶性灰分0.25—0.65%.並證明上述樣品完全符合於中、蘇、英、日、美各国藥典規定的甘草品質標準.
1. This article briefly describes the methods used by previous researchers to analyze licorice components, and compares the main steps of methods used by Houseman’s and Fahmy’s to improve their methods of operation. 2. To facilitate the more complete separation of licorice roots For the contained glycyrrhizic acid, we made the following modifications: (1) the time for the Houseman’s precipitation of glycyrrhizic acid was increased from 2.5 hours to 24 hours; (9) the concentration of sulfuric acid used in the Houseman’s precipitation of glycyrrhizic acid was increased from 0.3% to 1.4%; (3) The temperature of the fahmy’s precipitation glycyrrhizic acid was reduced from room temperature to 6-7C°. 4. Due to the non-Lin’s test solution is very unstable, the application and storage are inconvenient, so the use of Panasonic’s quantitative test solution Use the converted sugar droplets to determine a certain amount of Panadian quantitative test solution to determine the total amount of reducing sugar. 6. This report reports the results of analysis of five domestic licorice components; water solubles 26.17-35.59%, glycyrrhizic acid 5.49. -10.04%, total reducing sugars 4.70—10.97%, 4.17-5.92% of starch and gelatin, 8.04-8.93% of moisture, 3.06-4.24% of ash, and 0.25-0.65% of acid-insoluble ash. It is proved that the above sample is in full compliance with China and the Soviet Union. Pharmacopoeia quality standards stipulated by pharmacopoeias of countries in the United Kingdom, Britain, Japan and the United States.